Ginger & Salted Butter Sandwich Cookies
Servings:
12 sandwich cookies
prep time:
2 hours 25 mins
cook time:
15 mins
Total time:
2 hours 40 mins
Ingredients
For the cookies
-
Vermont Creamery Sea Salt Cultured Butter, at room temperature
2 cups
-
⅓ cup plus 1 tablespoon maple sugar
-
⅓ cup granulated sugar
-
2 large egg yolks
-
2 cups all-purpose flour
-
½ teaspoon fine sea salt
-
1 teaspoon ground cinnamon
-
2 ½ teaspoons ground ginger
-
¼ teaspoon ground cloves
-
½ cup crystallized ginger, finely chopped
-
2 tablespoons fresh ginger, peeled and grated
for the filling
-
Vermont Creamery Sea Salt Cultured Butter, at room temperature
6 tablespoons
-
1 cup confectioners' sugar
-
½ cup maple sugar
-
½ teaspoon vanilla extract
-
1 to 2 tablespoons whole milk, as needed
Directions
to make the cookie dough
- In stand mixer fitted with paddle attachment, cream butter, granulated sugar, and maple sugar on medium-high until whipped and fluffy, about 3 to 5 minutes. Add egg yolks one at a time, mixing in between additions to let each yolk fully incorporate.
- In separate bowl, sift flour and spices. Add dry ingredients to wet ingredients and mix briefly on low speed just to incorporate. Add crystalized ginger and fresh ginger, then continue to mix until soft dough forms with no streaks of flour remaining. Scrape dough onto a piece of plastic wrap and press into a flat disc. Transfer to fridge and chill for at least 1 hour or up to 2 days.
- Once dough is sufficiently chilled, prepare two sheet pans by lining with parchment. Lightly flour your work surface, then use rolling pin to roll dough out to a ¼-inch thickness. Using lightly floured 2-inch cookie cutter, cut out circles and place about 1 to 2 inches apart on parchment-lined sheet pans. Re-roll scraps and cut out more rounds until you reach at least 24 cookies.
- Transfer sheet pans to fridge and chill for 15 to 20 minutes.
- Heat oven to 350°F.
to make the filling
- While cookies chill, beat butter in stand mixer fitted with paddle attachment on medium-high until smooth. Add both sugars and mix for 3 to 5 minutes until smooth. Add vanilla, beat to combine for about 30 seconds. If your filling is too thick, add milk one tablespoon at a time until filling has a smooth and spreadable consistency to your liking.
- Bake 12 to 15 minutes, rotating half way. Remove baked cookies from oven (they should be light golden brown) and allow to cool fully, at least 1 hour.
- Take 12 of the cooled cookies and spread 2 teaspoons of filling on each, then top with remaining 12 cookies and enjoy. These cookies will keep 1 to 3 days stored in air-tight container on the counter or several more days in fridge.
